Hole In the Wall BBQ

Love the BBQ pull pork sandwich + potato salad + drink (meal deal $20). They were nice enough to “split” the sandwich and sides for me to share with a colleague. Quick service. Pricey, but sharing with a colleague softened the high cost of lunch.

Taylor and John, thank you guys for a fantastic lunch. To put it simply.... Wow. Outstanding job. My wife and I are from Tallahassee, Florida and are in town seeing all the sights for a few more days. Lunch today was my choice and you knocked it out of the park. Amazing brisket sandwich and hot link. The chili was hands down the best I've ever had. But the cornbread. My wife's cornbread disappears in an instant when she makes it. She took one bite of your and stopped, smiled and turned to me and swore it was better than hers. I had a bite and agreed. We both were amazed. You've been in business since '89 and we know why. Here's another round of applause from us to you. Thank you. Sam and Anna

I work close by and I'm always on the lookout for new places to try. BBQ isn't well represented downtown so I was happy to find this place close by. Really nice restaurant in pioneer square with a nice selection of meats, sides and different platters. Prices aren't too crazy but this is still some expensive BBQ (normal in Seattle). I will definitely return! Brisket: 🔥 Hot link: 🔥 Potato salad: 🔥 Cornbread: 🙃 Cornbread w/ honey butter: 🔥

Had high hopes for this spot, but left disappointed. The brisket and chicken were completely flavorless — it felt like all the seasoning was left to the BBQ sauce. The spicy links were the only thing with any real flavor, but even those weren’t enough to carry the meal. Even the cornbread couldn’t make me like the food more. If this is what barbecue is supposed to taste like, then I guess I’m a hater. On the positive side, the service was excellent. The two gentlemen working clearly enjoy their jobs and made the experience pleasant in that regard. Unfortunately, the meat itself just missed the mark, which is hard to overlook at a BBQ restaurant.

5th gen Texan here. I have smoked more briskets, sausage, and ribs than I can count (on offset and pellet). First, like others have mentioned, the sauce does the talking here. Without asking, the food comes heavily sauced. The meat is extremely tender, but I am not sure how it is being cooked because it lacks some of the characteristics I would expect when achieving that level of tenderness from exclusively smoking (e.g., deep smoke ring, bark buildup, salt penetration, consistently rendered fat). To me, it looks like potentially a significant portion of the cook is spent in an oven. I certainly could be wrong, it just doesn’t “walk like a duck” to me personally. Not particularly a bad thing, just isn’t the same result as ~16 hours in a smoker. Overall, I’d eat it again with the expec